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Bring on the beans

BEANS are not every Englishman’s first choice of food, but perhaps it is time they were given a little bit more street cred. Peas, beans and lentils, collectively known as pulses, come in dozens of varieties with a host of flavours and textures. Pulses form an important source of protein and iron for the human diet. They also take on the flavours of other ingredients extremely well - whether it’s a heady mix of garlic and ginger in Indian dhal or the meaty flavour of sausage in a typically Andalusian stew of chickpeas and pork. View the full online article on the Blackmore Vale website

Easy peasy supper

Okay, okay, you know we’re all for proper cooking at home, but for those nights when you’re just too tired to get chopping, there’s a definite place for these new, chilled Easy Bean meals. They’re as close to home-cooked as you’ll get in a tub and are locally made to boot. The range includes veggie and meaty dishes such as the Moroccan tagine (chickpea, aubergine and apricot) and the Spanish puchero (butter beans with chorizo sausage). Serve with flat bread or a pile of rice and go put your feet up.

Bean feasting by Nichola Motley

DO you have one of these? A cupboard in the corner of the kitchen full of sad looking dusty glass jars containing greying pellets. These jars once held the promise of a zingy new you. A leaner and fitter you, a you who’d be wearing strappy summer dresses or getting back into that pair of jeans which have been lurking in the bottom of your wardrobe for too long. Download PDF article